An overview on effects of processing on the nutritional content and bioactive compounds in seaweeds

Abstract

The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, heating, and culinary treatments, and how they affect their nutritional value, the bioactive compounds, and antioxidant capacity. Some examples of traditional and green extraction technologies for extracting seaweeds bioactive components are also presented. The last trends and research on the development of seaweedbased food products is also covered in this review. The use of environmentally friendly extraction procedures, as well as the development of new healthy seaweed-based foods, is expected to grow in the near future.